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Whole Wheat Vegan Carrot Cake with cashew cream frosting

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This Whole Wheat Vegan Carrot Cake is moist and flavorful, plus made with some healthier substitutions like flax seed, whole wheat white flour, applesauce and coconut oil for one amazing cake everyone (yes, even the non-vegans!) goes crazy for. 

*photos and recipe slightly updated March 2019 – same deliciousness!

vegan carrot cake on stand pinterest

So I made you a vegan carrot cake with cashew frosting… and it’s kind of amazing. 

And I’m not just saying that – everyone that tries this cake *loves* it. And pretty certain they have no idea it’s made egg free and with whole grain flour. 

The first time I made this vegan carrot cake I was testing it on some coworkers. It didn’t last long.

The next time I made it for my family for Mother’s Day (carrot cake is my mom’s favorite). My family doesn’t really want  traditional baked goods to be messed with but I do it anyways 😀 And guess what?

Winner winner carrot cake for dinner.

vegan carrot cake with cashew cream frosting on plate

Vegan Carrot Cake Ingredients

  • 3 cups grated carrots
  • whole wheat white flour (see recipe notes)
  • baking powder & soda
  • spices
  • flax seed meal
  • sugar
  • coconut oil (or other oil)
  • applesauce
  • non-dairy milk

For the Frosting (soy-free & vegan option)

  • 2 cups cashews, soaked & drained
  • 1/4 cup coconut milk
  • 1/3 cup maple syrup

cashew cream frosting ingredients

How to Make Vegan Carrot Cake

To start the cake, make up your flax eggs first. You’ll need to let your flax seeds soak in water for about 10-15 minutes, until a thick gel forms. This acts as the egg replacer. 

flax eggs for vegan carrot cake

Meanwhile mix together the dry ingredients (separately) and grate your carrots. If you’re not grating the carrots by hand, this cake can be made even quicker by using a food processor. I used my food processor* with the shredding attachment, then the blade to cut them down into bits.

You then transfer the carrots to your bowl of flour, baking soda, baking powder, and spices. 

And because I didn’t want to dirty another bowl, I just wiped out the food processor bowl and started combining the wet ingredients in there.

Blend the sugars with the flax eggs, then add in your melted coconut oil and applesauce.

Once that is all blended, you add your wet ingredients to your flour/carrot bowl of dry ingredients and gently combine. Then evenly disperse the batter into two lined 9″ round cake pans. 

I used both parchment paper + greased the pans with coconut oil to ensure they came out perfectly. This cake should take roughly 25 minutes if using 9″ round pans. Just let cool in the pan for about 20 minutes before transferring to cooling rack.

Steps to make Whole Wheat Vegan Carrot Cake

If you are using a 9×13, watch cake at 35-40 minutes, and test with toothpick until it comes out clean. I did not test in a 9×13 pan myself, so if you try it out let me know how it goes!

Use a blender or food processor to make the frosting

cashew cream frosting in blender for vegan carrot cake

This frosting isn’t like your standard buttercream. It’s a little thinner. But you can you full-fat coconut milk to create a thicker consistency. And also make sure you chill the frosting before whipping. Then frost the cake. 

vegan carrot cake cashew cream frosting on cake stand

vegan carrot cake on plate

So I hope you guys make this cake!! Vegans and non-vegans alike will love it.

Let me know if you try it by leaving a comment and review here on the blog. 

Xx Ashley

 

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vegan carrot cake with cashew cream frosting on plate

Whole Wheat Vegan Carrot Cake

★★★★★

4.6 from 5 reviews

  • Author: Ashley
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 16 1x
Print Recipe

Description

This Whole Wheat Vegan Carrot Cake is moist and flavorful. Made with healthier substitutions like flax seed, whole wheat white flour, and coconut oil for one delicious cake.

Scale

Ingredients

Wet Ingredients:

  • 1/4 cup milled flax seeds* + 3/4 cup lukewarm water, soaked for 10 minutes
  • 3/4 granulated sugar
  • 3/4 organic light brown sugar (or sub coconut sugar)
  • 2 tsp vanilla extract
  • 1/3 cup applesauce
  • 1/2 cup coconut oil, melted & cooled
  • 1/2 cup non-dairy milk

Dry Ingredients:

  • 2 cups whole wheat white flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 3 cups grated carrots (about 1lb)

Vegan Cashew Cream Frosting:

Instructions

  1. Preheat oven to 350ºF; line two 9″ round cake pans with parchment paper, plus lightly grease. Set aside.
  2. In medium bowl, combine 1/4 cup flax seeds and 3/4 cup water and whisk together. Let seeds and water form gel, about 15 minutes total, whisking every 5 minutes.
  3. Grate carrots while flax seeds thicken. (I used my food processor with shredding disc + blade, see pictures in post)
  4. In a large bowl add flour, baking powder, baking soda, salt, and spices. Whisk until evenly combined, then fold in grated carrots.
  5. In the clean bowl of your food processor (or large bowl using hand mixer, or stand mixer with whisk attachment) combine sugars, flax “eggs”, and vanilla extract until creamy, about 30 seconds. With the motor still running, add in applesauce, and pour steady stream of coconut oil until wet ingredients are evenly combined.
  6. Pour wet ingredients into large bowl of flour/carrot mixture. Using a large rubber spatula, gently combine and then add in milk to fully combine. Disperse batter evenly into prepared pans.
  7. Bake cake for 20-25 minutes, until toothpick inserted into center of cake comes out clean. Let cake cool in pans for about 20 minutes before transferring to a wire rack to cool completely.
  8. Make the frosting: Combine rinsed cashews with 1/3 cup of maple syrup, and 1/3 cup of non-dairy milk in a high speed blender or food processor. Process until creamy, even consistency forms. Transfer frosting to a bowl and set in freezer for 30 minutes to firm. Once chilled, whip frosting with hand mixer or use whisk. Spread a medium-thick layer of frosting evenly over first layer of cake, then layer second cake on top and frost completely. Store cake in fridge to chill and set frosting before serving.

Notes

FLOUR: You can use half whole wheat, half all-purpose flour with similar results. Whole wheat pastry flour can be subbed equally. Also if looking for a gluten-free friendly option, your best bet is to use a 1-to-1 all-purpose gluten-free baking flour. I like Bob’s Red Mill.

EGGS: Chia seeds (same amount/water ratio) can most likely be subbed for flax seeds, but I have not tried this myself. If wanting to use actual eggs, use 4 whole large eggs. (1 TBS milled flaxseed + 3 TBS water = 1 egg.)

Store leftover cake in fridge up to 5 days.

This cake can by made in a 9×13 pan, but baking times will differ. Check cake with toothpick at 35-40 minutes and adjust times accordingly.

(Nutrition does not count frosting option)

recipe adapted from all recipes

  • Category: dessert
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1 slice
  • Calories: 195
  • Sugar: 14
  • Fat: 8
  • Carbohydrates: 26
  • Fiber: 4
  • Protein: 3

Keywords: vegan carrot cake, healthy carrot cake, moist carrot cake recipe

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I am curious

  • What is your favorite kind of cake to make? Or eat 😀 

 

photos by Erin Alvarez

 

 

This Whole Wheat Vegan Carrot Cake is moist and flavorful, plus made with some healthier substitutions for a clean-eating treat!

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Comments

  2. Erin @ The Almond Eater says

    GIRL same brain I just ate carrot cake over the weekend (a really unhealthy cake mind you…. ) and I was thinking of attempting a slightly healthier version as my next cake adventure. But now I’m not so sure because this looks and sounds PERFECT. I love that you used cashew frosting, too. I love classic frosting (duh), but I also love pretty much anything cashew-based.

    Reply

    • Ashley says

      Well thank you Erin! But I would still love to see your carrot cake 😉
      And I totally agree with you about cashews. They are so good and I’ve been loving finding different ways to use them in recipes.

      Reply

    • Ashley says

      I was the same way growing up about carrot cake. I feel like it was my sister’s favorite. But I wanted peanut butter pie (because I just HAD to be different).
      Thanks Brie!

      Reply

    • Ashley says

      lol! I totally understand what you mean about cake baking. This was actually my first layered cake recipe I’ve done. But it was so much easier than I thought! You can do it 😉

      Reply

  16. Cailee says

    Oh my gosh!! YUM!! This looks amazing! What a great recipe! So perfect for Spring and Easter! Thanks for sharing girl! And hmmmm… my fave cake to eat (I’m not a baker) is actually a tart! Hail Merry Miracle Tart from Whole Foods! It’s raw vegan and gluten free and SO good! I’m a chocolate LOVER!!
    xoxo Cailee!!

    Reply

  18. Erin says

    Yum yum!! This carrot cake looks incredible! I love the use of applesauce and coconut oiL! This is truely perfect for Easter. And Spring time in general!

    Reply

  20. Emilie @ Emilie Eats says

    This. Is. EVERYTHING. (yes caps were necessary there!!!) Girl, all of your baking is amazing. When we have a BGB girls weekend (because that’s totally going to happy one day) I designate you head dessert maker.

    Reply

  23. Daniela says

    I would love to make this cake but I don’t quite understand and I’m really sorry for silly question but what do you mean by 1/2 cup of flax + 3/4 of luke warm water ? 3/4 of what?Cup?How much ml? Thank you

    ★★★★★

    Reply

    • Ashley says

      Hi Daniela, thanks so much for your comment! I see in the recipe page I actually forgot to put in 3/4 *cup* of water. 🙂 Thank you for bringing that to my attention! So it is 1/4 cup of milled flaxseed mixed with 3/4 cup water, soaked for 10 minutes and it will start to get thick. Hope that helps!

      Reply

  25. Ekaterina says

    Hey Asley! Thanks for the recipe. I am planning to make it tonight! Do you have an idea by how many regular eggs I can sub flax eggs in this recipe? thanks!

    Reply

  26. Samantha says

    Yesss!! I can’t wait to make this! I was literally talking about carrot cake last night (it’s my favorite type of cake, and only make it on my birthday). Maybe I’ll make an exception and make it this year anyways 🙂

    Reply

  27. Cassie Autumn Tran says

    Man oh man, it would be so freaking challenging to just enjoy ONE slice, but who says that’s even a rule? But in all seriousness, this vegan carrot cake look super freaking delicious! I love how the base is made with applesauce and white whole wheat flour for health and fluffiness. I could totally picture myself baking this for my birthday or my wedding!

    Reply

  28. Virginia Arenz says

    Making this recipe for the second time! First time was a birthday party and it went fast…thankfully I was able to get the last piece! It was moist and so flavorful. Today I made for Easter and will ice in the morning. Thanks for a great recipe!

    ★★★★★

    Reply

  29. Laura says

    Cake is awesome! Frosting taste was a bit bland, so I added lemon juice, vanilla, vinegar, salt, and some powdered sugar – just what it needed to taste more like cream cheese frosting. Thank you so much for veganizing a family favorite. You’re an asset to this community.

    ★★★★

    Reply

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